Heat the olive oil on medium (4 to 5 on the dial) in a frying pan about 12 inches wide. Add any herbs. Stir in the onion; season with salt and pepper. Cook 5 to 10 minutes.

While the onion is cooking, slice the carrots in half. Stir the carrots pieces into the cooked onions. Add the green beans, stir to combine and heat 3 to 5 minutes.
Stir in the cooked rice, stir to combine and heat through.

Heat oil on medium (4 to 5 on the dial) in a frying pan about 12
inches wide that can be put under a broiler. Stir in the onions;
season with salt and pepper. Cook 8 to 10 minutes or until
desired softness, stirring occasionally. Stir in the spinach and
cook 3 to 5 minutes.

While the vegetables are cooking, beat the eggs and milk together in a small bowl. Add the rice to the milk. Add the egg/rice mixture to the skillet and spread out evenly over the pan (this is easily done with a rubber spatula). Cook on top of the stove until the mixture is set. If you run a rubber spatula around
the mixture, you can tell when it is crusting on the bottom. It will take about 5 minutes. When the mixture is set, put the pan under the broiler and broil for about 3 minutes or until the tip starts to brown.

Use a metal spatula to loosen the mixture from the pan. The frittata should easily slide out of the pan onto a plate when done.

About Us

Mary M. Flynn, PhD, RD, LDN developed this website starting in October 2015. She is an Associate Professor of Medicine (Clinical) at Brown University and teaches courses in nutrition at Brown, and lectures on nutrition in the Albert Medical School.
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